Serves 4
600gm Magills Pulled Beef
6 Fresh brown mushrooms
Pappardelle
2 tsp Porcini creme (found at Vetro)
2 tsp Truffle powder (found at Vetro)
1 cup Dry white wine
1 cup Vegetable stock
½ cup Creme fraiche
White pepper (lots!)
To serve:
Fresh Italian parsley
Pecorino romano cheese
Method:
Start by dicing your fresh mushrooms.
Boil salted pot of water, and once boiling add your dried pasta.
In a frypan, drizzle some olive oil and add your Pulled Beef and chopped mushrooms. Then add vegetable stock, white wine and creme fraiche, along with your porcini cream and truffle powder and a decent amount of white pepper.
Stir for 7-10 minutes until the beef is heated through and everything is thoroughly mixed.
By this time your pasta should be al dente. Serve pasta, pulled beef mix and top with chopped parsley and a dousing of pecorino.